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    Please use this identifier to cite or link to this item: https://ir.fy.edu.tw:8080/ir/handle/987654321/17511

    Title: 丙烯醯胺在薯條、炸油、及空氣三相的生成與濃度分布 - 速食店油炸環境的職業性暴露研究
    Other Titles: Formation and Distribution of Acrylamide in the French Fries Phase, Oil Phase, and Air Phase - Exposure Assessment for the Fast Food Restaurant
    Authors: 許惠悰;陳明仁
    Contributors: 輔英科技大學 職業安全衛生系
    Date: 2016-08-19
    Issue Date: 2016-11-28 15:50:47 (UTC+8)
    Appears in Collections:[職業安全衛生系] 研究計畫

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